Ingredients for Asparagus With Cambozola Sauce
- 2 tablespoons butter
- 4 slices crusty bread
- salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup water
- 1 lb fresh asparagus, trimmed
- 1/2 cup heavy cream
- 4 ounces Cambozola cheese
- 1 teaspoon fresh thyme, chopped
- 1/4 cup pine nuts, toasted
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How to Make Asparagus With Cambozola Sauce
- Preheat oven to 375°F (190°C). In an oven-safe skillet, melt 2 tablespoons of butter. Add 4 slices of bread, cut into 1-inch pieces, and toss to coat evenly.
- Season the bread with salt and pepper to taste.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Remove from oven and set aside on paper towels to drain excess butter.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup water and season with salt and pepper.
- Bring to a boil, then add 1 pound of trimmed asparagus. Cover and cook for 5 minutes.
- Remove the lid and cook for another 5 minutes, or until the asparagus is tender-crisp and lightly browned, occasionally stirring.
- In a small saucepan over medium heat, melt 4 ounces of Cambozola cheese in 1/2 cup of heavy cream. Stir until smooth and creamy.
- Stir in 1 teaspoon of fresh thyme leaves and season with freshly ground black pepper to taste.
- Place 1 or more slices of toasted bread on each of 4 plates.
- Arrange the cooked asparagus on top of the bread.
- Spoon the Cambozola sauce generously over the asparagus.
- Sprinkle each serving with 1/4 cup of toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
60g
Carbs
12g
